"Pure" Esters Rum, Input Requested

[skrum]

I've been making an acceptable rum for a while, but would like to be more educated so I can steer the process in directions I'd like. So I'd like to make some "doctored" spirits to highlight the esters produced by certain acids.

My intended process is
1) Start with about 0.5-1 L of 40% neutral alcohol in my 4L mini still boiler.
2) Add a single carboxylic acid
3) Adjust down pH to 3.4-3.7 using sulfuric acid (carefully, using PPE)
4) Heat the boiler to 60 C and allow reactions for around 12 hr
5) Slowly distill the results, separating cuts regularly
6) Evaluate the results by smell and taste in an attempt to identify desirable and undesirable esters
7) Repeat for a variety of acids

Acids and Sources:
Acetic Acid: Vinegar
Propionic acid: *
Butyric acid: sodium butyrate food supplement
Valeric acid: *
Caproic acid: *
Enanthic acid: *
Caprylic acid: food supplement
Benzoic acid: sodium benzoate food preservative
Malic acid: wine additive
Lactic acid: pH control in beer and sour flavouring
*=I haven't yet found a good source

Not so pure:
Formic acid: raspberries
Laurel, caprylic and capric acid: coconut oil
Various: my dunder pit

I'd like everyone's general comments, but I think my specific questions are:
a) what quantities of carboxylic acids to add? The Lime Salts thread talks about 2 g per 5.5 gallon ferment, but that's in fermentation rather than low wines.

b) is step 3 correct? Should I be adding the sulfuric acid by pH or by some other method (titrating with something?), and if by pH, what pH? The numbers above come from this thread but I'm not certain of whether the pH has to actually be lowered, or if there just needs to be a small amount of excess to act as a catalyst. I've seen acid volumes range from 1 mL in 2000 L to 0.5 mL in 100 mL, so I'm not sure what a normal amount would be.

c) I'm proposing using neutral alcohol as the base, but would it be better to use a light rum? Are the complimentary flavours required?

edit: somehow I forgot about the "Pure Acids and Esters" post, and der wo's brave smell and taste tests , which are similar, but not distilled. Have added lactic acid to the list.